Vietnamese · Dinner
Pork and Bamboo Shoot Soup
A clear Vietnamese pork broth simmered with bamboo shoot, fish sauce and shallot, finished with scallion, cilantro and black pepper. Thin pork slices poach directly in the broth until just cooked, keeping the soup light and fresh. Served hot with lime for brightness.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
301Calories
40.1gProtein
10.9gFat
9.8gCarbs
3.1gSugar
2.2gFiber
1050mgSodium
119mgChol
3.1gSat Fat
790mgPotassium
45mgCalcium
2.3mgIron
0.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Slice the pork loin thinly against the grain, cut the bamboo shoot into thin strips, mince the garlic and shallot, and slice the scallion and cilantro.
2
Heat the vegetable oil in a small pot over medium heat, then add the shallot and garlic and sauté for 1–2 minutes until softened and fragrant.
3
Pour in the chicken stock and bring to a gentle boil over medium-high heat, add the bamboo shoot, and simmer for 8 minutes until softened.
4
Drop the pork slices one at a time into the simmering broth over medium-low heat and poach for 3–4 minutes until opaque, then stir in the fish sauce, black pepper and scallion, and simmer 1 minute more.
5
Plate
Ladle the soup into a bowl, scatter cilantro over the top, and serve hot with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin
- 7 oz200g bamboo shoot
- 3 cups720ml chicken stock
- 4 tsp4 tsp fish sauce
- 22 shallot
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp vegetable oil
- 22 lime wedge, for serving
